Ground Beef Stroganoff:
1 lb. (500 g) lean ground beef
½ c. finely chopped onion
2 tbsp. all-purpose flour
½ tsp. salt
½ tsp. paprika
1 c. canned mushrooms, drained (or 1 c. fresh mushroom slices, lightly sautéed)
One 10-oz. (284 mL) can condensed cream of chicken soup
1 c. dairy sour cream
Cook ground beef and onions in microwave-safe casserole at high power for 6 min., stirring every 2 min. (see Note). In small bowl, combine flour, salt, and paprika. Stir in to beef-and-onion mixture with soup. Cook 5 min., stirring halfway through cooking time. Add sour cream. Return to microwave for 2 min. at 50% power, stirring halfway through cooking time.
Note: To use the cooked ground beef hot-water “rinsing” method I described in my Feb. 15, 2014 recipe for Bobotie, cook the beef in microwave-safe casserole at high power for 6 min., stirring every 2 min. In sieve, rinse with hot water and blot dry. Return cooked beef to microwave-safe dish before adding onions and a squirt of oil in which to sauté them at high power for about 2 min.
Further Note: You’ll find other Stroganoff recipes indexed under Main Dish.